Coffee cherry tea
Coffee cherry tea is an herbal tea made from the dried skins and/or pulp of the fruit of the coffee plant that remain after the coffee beans have been collected from within.
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Coffee cherry tea is an herbal tea made from the dried skins and/or pulp of the fruit of the coffee plant that remain after the coffee beans have been collected from within. It is also known as cascara, from the Spanish cáscara, meaning "husk" not to be confused with the Frangula purshiana plant of the same name. It is originally from Yemen and Ethiopia. Starting about 2005 it was independently developed and promoted for export by Salvadoran coffee farmer Aida Batlle. The dried whole fruits are also eaten like raisins.
Text from the Wikipedia article Coffee cherry tea by its contributors, under CC BY-SA 4.0.